Bedford County Farmers Market
The Bedford County Farmers Market is closed for the 2025 season. See you next year!
What’s in Season for the Winter/Early Spring?
Asparagus, Collards, Herbs, Mushrooms, Sweet Potatoes, Citrus (from Florida)
What’s Cooking Now?
Mushrooms!
Umami is one of the five basic tastes—sweet, salty, bitter, sour and umami. It is a rich, savory, deep flavor—almost a “meatiness”. Mushrooms are one of the foods that give us that earthy, savory, umami flavor and are one of the most adaptable ingredients in the kitchen. Whether you’re preparing a quick weeknight meal or elevating a special dish, mushrooms offer depth of flavor and texture that few other ingredients can match.
Mushrooms come in many varieties, from common button mushrooms and portobellos to the more exotic like morel, chanterelle, enoki and porcini to name a few.
Common button and cremini (baby portobello) mushrooms are mild and versatile, making them perfect for soups, sautés, and pasta dishes. They are easy to find at the grocery store, either whole or sliced.
Portobellos bring a meaty texture ideal for grilling or stuffing. They are large and flat and make a good substitute for meat and burgers.
Shiitakes add a rich, smoky aroma to stir-fries and broths. The stems however, are very tough so be sure to remove them and just use the caps.
More delicate varieties—like oyster or chanterelle mushrooms—shine when simply sautéed with butter, garlic, and herbs.
So add some mushrooms to your everyday meals for great flavor, texture and added nutrition.
Here are a few recipes to try:
Pizza Stuffed Portobello Mushrooms
Collard Green Stuffed Mushrooms
Pan Roasted Chicken and Mushrooms
Honey Mustard Salmon with Asparagus and Mushrooms
Sweet Chili Chicken with Ranch New Potatoes and Mushrooms
Slow Cooker Chicken and Mushrooms
Sauteed Kale with Bacon, Mushrooms and Onion
Slow Sauteed Green Beans and Mushrooms
Coriander Chicken with Mushrooms
Mushroom, Leek and Spinach Frittata
Check out the Produce Information Pages Below:
Eat Seasonally!
Seasonal Eating is all about eating what is growing here and now. A tomato doesn’t taste nearly as good in January when it is out-of-season as it does in July when it comes directly from the grower to you or to the grocery store. Produce eaten when it is in-season tastes better and maintains more of its nutrients. Eating with the seasons also helps reduce transportation, saving gas and emissions, as well as helps to support our local growers and local economy.
To eat seasonally, try growing your own produce this Spring and Summer to use throughout the growing season and preserve what you can’t use through freezing or canning. Another option is to frequent the local farmer’s markets. Even when shopping at the grocery stores, focus on what is seasonal for that month.
To see what is growing in Tennessee each month take a look at the Seasonal Eating Chart for Tennessee.
The Seasonal Kitchen Videos:
